braised pork belly recipe

The Best braised pork belly recipe

Creamy Braised Pork Belly with Mushrooms and Ginger

4.7 from 1486 votes

A rich, tender braised pork belly dish infused with aromatic mushrooms, fresh ginger, and a velvety sauce, perfect for a comforting meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 50 mins

Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pork Belly

• 2 lbs (900g) pork belly, skin-on, cut into 2-inch pieces
• 2 tbsp vegetable oil

For the Sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1-inch fresh ginger, julienned
• 4 cups pork bone broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp five-spice powder
• 1 tsp black pepper
• 1 tsp salt

For Garnish

• Fresh cilantro, chopped
• Sesame seeds

👨‍🍳Directions

1. 1
   Preheat oven to 300°F (150°C). Pat pork belly dry with paper towels and season lightly with salt and black pepper.
2. 2
   Heat vegetable oil in a Dutch oven over medium-high heat. Brown the pork belly on all sides (about 5-7 minutes per side). Remove and set aside.
3. 3
   In the same pot, sauté onions until translucent (~3 minutes). Add garlic and ginger, cooking for another 1 minute until fragrant.
4. 4
   Add mushrooms and cook for 4-5 minutes until they release moisture and soften. Pour in the pork broth, soy sauces, oyster sauces, dark soy sauce, honey, and five-spice powder. Stir well.
5. 5
   Return pork belly to the pot, add the cornstarch slurry, and bring to a simmer. Reduce heat to low, cover, and transfer to the preheated oven. Braise for 1 hour 15 minutes, or until pork is fork-tender.
6. 6
   Remove pork belly from the pot and let it rest for 10 minutes. Discard any excess fat from the skin. Shred the pork belly with forks and return it to the pot. Simmer uncovered for another 10 minutes to thicken the sauce.
7. 7
   Adjust seasoning if needed. Garnish with chopped cilantro and sesame seeds before serving.

🔧Equipment

• Large Dutch oven or heavy pot
• Knife and cutting board
• Mixing bowls
• Wooden spoon
• Oven-safe dish (optional, for serving)

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32💛Saturated Fat: 12❤️Cholesterol: 120🧂Sodium: 1200🌾Total Carbs: 25🥦Dietary Fiber: 3🍬Sugars: 10🥩Protein: 28

📝Notes

Tips

• For extra tenderness, consider marinating pork belly in soy sauce, ginger, and garlic for 30 minutes before braising.
• Use a mix of white and dark soy sauce for depth of flavor.
• If using bone broth, ensure it’s low-sodium for better control over salt content.
• Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Variations

• Add a splash of rice wine or Shaoxing wine to the braising liquid for a richer aroma.
• Substitute mushrooms with shiitake for an umami boost.

❓ Frequently Asked Questions About Creamy Braised Pork Belly with Mushrooms and Ginger

What is the best way to prepare the marinade for braised pork belly?

The best marinade for braised pork belly combines a few key ingredients for maximum flavor and tenderness. Use a mixture of soy sauce (or tamari for gluten-free), brown sugar (or coconut sugar), minced garlic, ginger, a splash of rice vinegar or apple cider vinegar, and a bit of cornstarch to help thicken the sauce. For extra depth, add a small amount of red wine or a dash of five-spice powder. Marinate the pork belly for at least 4 hours, ideally overnight, in a cool place or refrigerator.

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How long should I cook the pork belly for braising?

The ideal cooking time for braised pork belly depends on the cut, but generally, it takes around 2 to 3 hours on low heat (around 275–300°F/135–150°C) until the meat is fork-tender and the fat has rendered down. For extra crispy skin, you can broil it briefly at the end (3–5 minutes). If using a slow cooker, cook on low for 6–8 hours or high for 4–5 hours, checking periodically for doneness.

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Can I use frozen pork belly for this recipe, and if so, how do I adjust the cooking time?

Yes, you can use frozen pork belly, but you’ll need to adjust the cooking time to account for thawing. First, thaw it in the refrigerator overnight. Then, add a bit more liquid (like broth or water) to the pot to prevent drying out. Cooking time will be roughly 1.5 to 2.5 hours longer than fresh pork belly, depending on the thickness. Alternatively, use a slow cooker and cook on low for 8–10 hours or high for 5–6 hours until tender.

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What are some common mistakes to avoid when braising pork belly?

A few key mistakes can ruin your braised pork belly. First, overcrowding the pot—cook in batches if needed to avoid steaming instead of browning. Second, not enough liquid—ensure there’s enough broth or liquid to cover the pork halfway, and add more if needed. Third, high heat too long—low and slow is key to tenderness; high heat can make the meat tough. Finally, skipping the skin crisping—reserve some fat before cooking for extra flavor, and broil the skin briefly at the end for a golden finish.

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How can I make the braised pork belly sauce thicker and more flavorful?

To enhance the sauce, reduce it down after braising to concentrate the flavors. Stir in a splash of cornstarch mixed with cold water or a roux (equal parts butter and flour cooked until golden) before simmering to thicken it. For extra richness, add a spoonful of hoisin sauce, oyster sauce, or a splash of red wine while cooking. If you want a tangy twist, finish with a drizzle of rice vinegar or a pinch of white pepper. Garnishing with fresh herbs like cilantro or green onions also adds freshness.